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Saturday, January 31, 2015

Corn Flour Madeleines

First off, let me say that calling these Madeleines may be, well, not PC.
Classically, true Madelines are made by beating air into eggs and sugar very rapidly to create a light and fluffy cloud to hold melted butter, and flour. Well made Madeleine cakes also have a signature bump; a characteristic my French chef told me is only found in "exquisitely made cakes".

Since I had a bag of corn flour just sitting on my shelf, I thought to make these little cakes. Problem is that the coarseness of the corn flour, could deflate my batter and make me say rude things, so I opted for the "muffin method". Super easy too. Just combine your dry ingredients, then your wet ingredients, then mix everything together!
I could probably call these "Corn Flour Maddies", as to not offend anyone but, eh, I won't.

These are gluten-free and quite nice for dipping into tea or Mexican hot chocolate!

1. Combine the dry ingredients in a mixing bowl.
2. Combine the remaining ingredients, except for the vanilla bean in a 2-cup measuring cup and whisk until thoroughly combined.
3. Pour the wet ingredients into the dry ingredients and whisk until the batter comes together. Let the batter stand for 2 minutes to thicken. Scrape the vanilla seeds into the batter and whisk.
4. Lightly spray a Madeleine pan with cooking spray and fill the molds with about 1 1/2 tablespoons of batter. I used my two-ounce cookie scoop for this and I got exactly 12 portions.
5. Bake for 10-11 minutes or until the edges turn golden brown. Remove from the oven and let the Madeleine cool in the pan for 5 minutes.

These cookies are best served warm from the oven or within a few hours.